POLICY 711
Page 1 of 9
Appendix A
Healthier Eating and Nutrition in School
Food Categories1
The following table is meant to serve as a general guide and is not exhaustive in its categorization of foods. Foods
are categorized according to the definitions provided in section 3.0 of Policy 711 and the criteria provided below.
These additional criteria serve as nutrition label “look for’s” when determining if and how often specific foods and
beverages may be served in schools.
Also, remember that food preparation plays a role in the categories found below. For example, lean or extra lean
ground beef is placed in the maximum nutritional value category. However, if it is served as a hamburger with a
processed cheese slice and mayonnaise, fat and sodium are added and therefore, the nutritional value changes.
When serving combination foods or mixed dishes, consider in which categories the main ingredients belong.
Desirable combination foods contain at least 1 food from the maximum nutritional value category and at least 1
additional item from either the maximum or moderate nutritional value categories.
Here are a few tips to facilitate the use of these categories:
1. Opt for foods that have been minimally processed. Check the Nutrition Facts table on packaged
foods/beverages to determine whether or not the food/beverage meets the specified nutrition criteria.
2. Allergies should always be kept in mind when serving food in public schools.
3. Sauces/spreads (such as ketchup, mayonnaise, sour cream, etc.) used to complement foods should be low
in fat and used in teaspoon (5 mL) or tablespoon (15 mL) servings. Low fat gravy may be served with foods
in the maximum category.
4. When looking for sugar or sweeteners on an ingredient list, this would include honey, corn syrup, sugar
alcohols such as sorbitol, or ingredients ending with “ose” such as glucose, fructose, dextrose, etc. Artificial
sweeteners should be avoided except where otherwise indicated in this document.
5. Homemade is defined as foods made from ingredients from the maximum and moderate food categories
rather than commercially prepared.
6. Whenever possible, trans fat free products (less than 0.2 grams of trans fat per serving) should be served.
7. Consider appropriate serving sizes when offering food/beverages to students
Note: Current sodium criteria has been determined based partially on the limited availability of lower sodium
products. The criteria is a maximum allowable amount however, whenever possible, lower amounts are
recommended and may be required at a later date as product availability increases.
1
Developed in partnership with the Department of Wellness, Culture and Sport.
POLICY 711
Food
Category
Vegetables
Per ½ cup
(125 mL)
serving
(for French
fries use 85
gram serving)
Page 2 of 9
Maximum Nutritional Value
(Daily)
Moderate Nutritional Value
(2 times per week)
Minimum Nutritional Value
(not allowed)
As per Policy 711, these foods are
a good or excellent source of
important nutrients and are low in
fat, sugar and salt. These foods are
considered nutrient dense relative
to the energy they provide. These
foods should be offered on a daily
basis and comprise the majority of
foods/beverages served in
schools.
As per Policy 711, these foods are
a source of nutrients but may be
high in fat, sugar or salt. Relative
to the energy they provide, these
foods are not as nutrient dense as
foods in the maximum nutritional
value category. These foods can
each be served up to a maximum
of twice per week.
As per Policy 711, these foods
provide few nutrients and are
generally high in fat, sugar and/or
salt. These foods are considered to
have low nutrient density relative
to the energy they provide. These
foods should not be served in
schools. ( Note: For special
occasions, schools may serve
these foods however every effort
should be made to also include
foods with maximum or moderate
nutritional value as per section 7.4
of Policy 711)
Preparation method – raw,
steamed, baked, boiled, roasted or
stir fried
Preparation method – oven baked
and those included in maximum
category
Preparation method – deep fried,
pan fried
Fat – None added (with exception of
a small amount of unsaturated fat
such as canola or olive oil in stir fry
recipes)
Fat – 5 grams or less
Fat – more than 5 grams
Saturated & Trans Fat (combined)
– 0 grams
Saturated & Trans Fat (combined)
– 2 grams or less
Saturated & Trans Fat (combined)
– more than 2 grams
Sodium – 240 mg or less
Sodium – 480 mg or less
Sodium – more than 480 mg
Examples:
 Fresh vegetables
 Frozen vegetables
 Vegetable stir-fries
 Salads made with fresh vegetables
(refer to note on page 1 about
combination foods)
 Canned vegetables meeting
criteria
Examples:
 Some canned vegetables
 Frozen, trans fat free, oven baked
French fries meeting criteria *
 Salsa meeting criteria
Examples:
 Poutine
 Deep fried french fries, many oven
baked french fries
 Onion rings
 Commercially breaded / battered
vegetables
* If served, french fries must be
limited to an 85 gram serving and
should be served as part of a meal,
not alone.
POLICY 711
Food
Category
Fruit
Page 3 of 9
Maximum Nutritional Value
(Daily)
Moderate Nutritional Value
(2 times per week)
Minimum Nutritional Value
(not allowed)
Sugar / Sweeteners – none added
Sugar / Sweeteners – some added
but not the 1st ingredient
Sugar / Sweeteners – added
Saturated & Trans Fat (combined)
– 0 grams
Saturated & Trans Fat (combined)
– 0 grams
Saturated & Trans Fat (combined)
– may contain
Fibre – 1 gram or more
Fibre – 1 gram or more
Fibre – less than 1 gram
Examples:
 Fresh or frozen fruits
 Fruit canned in fruit juice
 Fruit compote, without sugar
 Salads made with fresh fruit (refer
to note about combination foods,
above)
 Dried fruit (no added sugar or fat)*
 100% fruit leathers or bars- no
sugar added*
Examples:
 Fresh or frozen fruit with some
sugar added
 Fruit canned in light syrup
 Fruit compote with sugar added
Examples:
 Commercial fruit cups in gelatin
 Fruit canned in heavy syrup
 Processed fruit snacks (fruit
leather with added sugar,
gummies, etc.)
* These foods are sticky and
therefore are not the best choices to
promote good dental health
Fruit and
vegetable
juice
Ingredients – 100% real juice
Ingredients – 98% or more real fruit
juice
Ingredients – less than 98% real fruit
juice
Sugar / Sweeteners – none added
Sugar / Sweeteners – none added
Sugar / Sweeteners – added
Serving size
should be
less than 250
mL for all
ages. May
choose up to
340 mL when
250 mL is not
available.
Serving size – 250 mL or less
Serving size – 251 mL to 340 mL
Serving size – more than 340 mL
Examples:
 Frozen, 100% fruit juice bars
 100% unsweetened pure fruit juice
(orange, apple, pineapple, grape,
etc.)
 Tomato/vegetable juice*
*Regular varieties are high in sodium;
therefore low sodium varieties should
be chosen.
Examples:
 Fruit drinks, cocktails, punches
and other fruit beverages
 Frozen fruit juice bars with less
than 100% juice
 Any juice greater than 340 mL
POLICY 711
Food
Category
Grain
Products
Page 4 of 9
Maximum Nutritional Value
(Daily)
Moderate Nutritional Value
(2 times per week)
Minimum Nutritional Value
(not allowed)
When choosing grain products
including breads, rolls, bagels, pita,
pancakes, English muffins, tortillas,
crackers, cereal, pasta and rice,
whole grain products are the
healthiest choice.
Every effort should be made to
incorporate whole grain products into
foods served in schools. When whole
grain is not available, choose
products made with enriched white
flour, even though these foods are
lower in fibre.
Cereal
Fibre – 3 grams or more
Per 30 gram
serving
Sugar – 6 grams or less
Bread, rolls,
bagels, flat
bread,
English
muffins, etc
Per serving
identified
below:
Bread- 1 slice
(35 grams)
Bagel- ½ (45
grams)
Flat bread- ½
pita or ½
tortilla (35
grams)
Fibre – If 3 grams or more, may
contain up to 15 grams of sugar
or
Fibre – If less than 3 grams, may
contain a maximum of 6 grams of
sugar.
Fibre – 3 grams or more and more
than 15 grams of sugar.
or
Fibre – less than 3 grams and more
than 6 grams of sugar.
Examples:
 Whole grain cereals (hot or cold)
meeting criteria.
 Oat cereal meeting criteria
Examples:
 Pre-sweetened cereals (hot or
cold) meeting criteria
 Rice or corn cereals meeting
criteria
Fat – 3 grams or less
Fat – 5 grams or less
Fat – more than 5 grams
Saturated & Trans Fat (combined)
– 2 grams or less
Saturated & Trans Fat (combined)
– 2 grams or less
Saturated & Trans Fat (combined)
– more than 2 grams
Serve whole grain products with a
higher fibre content whenever
possible.
Serve whole grain products with a
higher fibre content whenever
possible.
Examples:
▪ 100% whole wheat bread
▪ Multigrain bagels
Examples:
 Croissants
POLICY 711
Food
Category
Pasta and
Rice
Per ½ cup
(125 mL)
serving,
prepared
Page 5 of 9
Maximum Nutritional Value
(Daily)
Moderate Nutritional Value
(2 times per week)
Minimum Nutritional Value
(not allowed)
Fat – 3 grams or less
Fat – 5 grams or less
Fat – more than 5 grams
Saturated & Trans Fat (combined)
– 2 grams or less
Saturated & Trans Fat (combined)
– 2 grams or less
Saturated & Trans Fat (combined)
– more than 2 grams
Sodium – 240 mg or less
Sodium – 480 mg or less
Sodium – more than 480 mg
Examples:
▪ Whole wheat pasta
▪ Brown rice
Examples:
 Pre-seasoned, deep-fried, canned
pastas or rice
Soups*
Fat – 3 grams or less
Fat – 5 grams or less
Fat – more than 5 grams
Per 1 cup
(250 mL)
serving
Saturated & Trans Fat (combined)
– 2 grams or less
Saturated & Trans Fat (combined)
– 2 grams or less
Saturated & Trans Fat (combined)
– more than 2 grams
Sodium – 480 mg or less
Sodium – 960 mg or less
Sodium – more than 960 mg
* Includes all
types of soup:
homemade,
canned, pasta,
vegetable,
cream, etc.
Soup base in homemade soups –
Maximum of:
 1 tsp / cup water (5 mL / 250 mL)
 4 tsp / quart water (20 mL / L)
Soup base in homemade soups –
Maximum of:
 2 tsp / cup water (10 mL / 250 mL)
 8 tsp / quart water (40 mL / L)
Soup base in homemade soups –
More than:
 2 tsp / cup water (10 mL / 250 mL)
 8 tsp / quart water (40 mL / L)
Crackers
Fat – 3 grams or less
Fat – 5 grams or less
Fat – more than 5 grams
Per serving
identified on
the label
(usually about
20 grams)
Saturated & Trans Fat (combined)
– 2 grams or less
Saturated & Trans Fat (combined)
– 2 grams or less
Saturated & Trans Fat (combined)
– more than 2 grams
Sodium – 240 mg or less
Sodium – 480 mg or less
Sodium – more than 480 mg
Fibre – 1 gram or more
Fibre – 1 gram or more
Fibre – less than 1 gram
Granola,
Cereal bars,
Cookies and
other baked
goods
No foods in this category are
considered maximum nutritional
value.
Sugar – 10 grams or less and can
not be the 1st ingredient.
and
Must meet at least 2 of the 3
criteria below:
Sugar – more than 10 grams
Fat – 5 grams or less
Fat – more than 5 grams
Saturated & Trans Fat (combined)
– 2 grams or less
Saturated & Trans Fat (combined)
– more than 2 grams
Fibre – 2 grams or more
Fibre – less than 2 grams
Examples:
 Loaf breads meeting criteria
(banana, zucchini, pumpkin, etc.)
 Homemade fruit crisps (apple,
rhubarb, etc.)
Examples:
 Pastries, pies and cakes
 High fat muffins
 Doughnuts
Examples:
 Low sodium soups meeting criteria
Per serving
identified on
the label
Food
Category
Maximum Nutritional Value
(Daily)
Moderate Nutritional Value
(2 times per week)
Minimum Nutritional Value
(not allowed)
POLICY 711
Page 6 of 9
Milk and
alternatives
Fat – 2% Milk Fat (MF) or less
Fat – more than 2% MF
Fat – more than 2% MF
Sugar – less than 28 grams
Sugar – 28 to 35 grams
Sugar – more than 35 grams
Per 1 cup
(250 mL)
serving
Examples:
2
 White or flavoured milk
 Fortified soy beverages
Examples:
 Homemade milkshakes
Examples:
 Commercial milkshakes
Yogurt and
other similar
items
Fat – 2% MF or less
Fat – More than 2% MF
Fat – More than 2% MF
Sugar – less than 15 grams
Sugar – 15 to 35 grams
Sugar – more than 35 grams
Ingredients – Milk ingredient
(excluding cream) is 1st ingredient
Ingredients – Milk ingredient
(excluding cream) is 1st ingredient
If sweetened, natural sweeteners (e.g.
sugar, honey,etc.) are preferred, however,
may contain artificial sweeteners.
If sweetened, natural sweeteners (e.g.
sugar, honey,etc.) are preferred, however,
may contain artificial sweeteners.
Examples:
 Yogurt meeting criteria
Examples:
 Yogurt drinks
 Homemade yogurt dips for fruit
and vegetables.
 Fresh cheese products
No foods in this food category are
considered maximum nutritional
value.
Fat – 3 grams or less
Fat – more than 3 grams
Calcium – 5% or more Daily Value
(DV)
Calcium – Less than 5% DV
Per serving
identified on
the label
(usually 100175 grams)
Frozen milk
desserts
Per serving
identified on
the label
Ingredients – Milk (or soy if
applicable) is first ingredient.
Examples:
 Frozen yogurt, low fat ice cream
and ice milk meeting criteria
Examples:
 Ice cream
Cheese
Fat – 20% or less MF
Fat – 21%- 32% MF
Fat – more than 32% MF
Per 1 ounce
(30 g)
serving, or
per serving
identified on
the label
Sodium – 480 mg or less
Sodium – 960 mg or less
Sodium – more than 960 mg
Calcium – 15% or more DV
Calcium – 10% or more DV
Calcium – less than 10% DV
Examples:
 Hard cheeses meeting criteria
Examples:
 Hard cheeses meeting criteria
 Cottage cheese (2% MF or less)
 Cheese slices meeting criteria
Puddings
(commercial,
ready to eat)
Fat – 3 grams or less
Fat – 3 grams or less
Fat – more than 3 grams
Saturated & Trans Fat (combined)
– 1 gram or less
Saturated & Trans Fat (combined)
– 1 gram or less
Saturated & Trans Fat (combined)
– more than 1 gram
Per serving
as packaged
Sugar – less than 15 grams
Sugar – 15 to 35 grams
Sugar – more than 35 grams
Calcium – 15% or more DV
Calcium – 10% or more DV
Calcium – less than 10% DV
Food
Category
Ingredients – Milk is
1st
ingredient
Maximum Nutritional Value
(Daily)
Ingredients – Milk is
1st
ingredient
Moderate Nutritional Value
(2 times per week)
Minimum Nutritional Value
(not allowed)
It should be noted that the nutritional value (protein, calcium, vitamin A, and D, etc) of flavoured milk is the same for both white milk and most flavoured milks.
However, there is significantly more sugar in flavoured milks and therefore, they contain more calories. In addition, the caffeine contained in chocolate milk (5-7
mg per 250 mL) may be of concern and should be taken into account when serving chocolate milk.
2
POLICY 711
Packaged
pudding
powder
(prepared)
Per ½ cup
(125 mL)
serving
Food
Category
Meat and
alternatives
Per 2.5 oz
(75g) serving,
cooked
Processed
meats
Page 7 of 9
Preparation method – use milk with
2% MF or less
Preparation method – use milk with
2% MF or less
Fat – 3 grams or less
Fat – 3 grams or less
Fat – more than 3 grams
Sugar – 15 grams or less
Sugar – 35 grams or less
Sugar – more than 35 grams
Calcium – 15% or more DV
Calcium – 10% or more DV
Calcium – less than 10% DV
Maximum Nutritional Value
(Daily)
Preparation method – Baked,
broiled, grilled, stir fried, stewed,
roasted
Moderate Nutritional Value
(2 times per week)
Preparation method – Baked,
broiled, grilled, stir fried, stewed or
roasted
Preparation method – Deep fried
Fat – 5 grams or less
Fat – 10 grams or less
Fat – More than 10 grams.
Ground meat must contain 17% fat or
less.
Ground meat containing 18 to 23%
fat.
Ground meat containing more than
23% fat
Sodium – 240 mg or less
Sodium – 960 mg or less
Sodium – More than 960 mg
Protein – 10 grams or more
Protein – 8 grams or more.
Protein – Less than 8 grams
Examples:
 Chicken and turkey
 Lean or extra lean beef or pork
 Lean or extra lean ground meat
 Fish or seafood
 Canned fish in water
 Legumes (beans, peas, lentils)
 Eggs or egg substitute
 Tofu and soy products
 Peanut butter and unsalted,
unsweetened nuts and seeds not
roasted in oil (where allergies
permit)
Examples:
 Meat, chicken, turkey or fish (not
fried or previously fried)
 Medium ground meat
 Baked ham
 Salted and unsweetened nuts and
seeds (where allergies permit)
Examples:
 Regular ground meat
Fat – 2 grams or less
Fat – 10 grams or less
Fat – more than 10 grams
Sodium – 320 mg or less
Sodium – 960 mg or less
Sodium – more than 960 mg
Unprocessed, fresh or frozen
Ingredients – meat is first ingredient
Per 1 oz (30
g) serving
Food
Category
Minimum Nutritional Value
(not allowed)
In addition to fat and sodium, nitrates
and other additives are considered
when determining the nutritional
value of these foods.
Examples:
 Lean cold cuts (roast beef, ham,
chicken or turkey) meeting criteria
Examples:
 Lean cold cuts (roast beef, ham,
chicken or turkey) meeting criteria
Maximum Nutritional Value
(Daily)
Moderate Nutritional Value
(2 times per week)
Examples:
 Processed meats (pepperoni,
salami, bologna, sausage, etc.)
 Fried or previously fried, battered
or breaded meat, fish, chicken or
turkey
 Hot dogs
 Bacon
Minimum Nutritional Value
(not allowed)
POLICY 711
Snack type
items and
other foods
not
categorized
above.
No foods in this category are
considered maximum nutritional
value.
Page 8 of 9
Fat – less than 30% calories from fat
(see calculation below)
Fat – more than 30% calories from fat
(see calculation)
Saturated & Trans Fat (combined)
less than 2 grams
Saturated & Trans Fat (combined)
– more than 2 grams
Sodium – less than 300 mg
Sodium – 300 mg or more
Sugar – Not listed as
Per vended
package or
per serving
identified on
the label
1st
ingredient
Sugar or artificial sweeteners – first
ingredient
None or negligible amount of
essential nutrients
Calculation:
To determine % calories from fat:
i. Multiply total grams of fat on the
product’s Nutrition Facts table
by 9
ii. Divide by the total number of
calories
iii. Multiply by 100
Example: 30 grams of rice chips has
1.5 grams of fat and 125 calories:
i. 1.5 g of fat X 9 = 13.5
ii. 13.5/125 calories = 0.108
iii. 0.108 X 100 = 10.8% calories
from fat.
(Therefore, fits in moderate
category)
Examples:
 Candy
 Breath mints
 Gum
 Chips
 Soft drinks (carbonated soda)
 Sweetened beverages
(commercially prepared iced teas,
lemonades, sports drinks,
artificially sweetened waters, etc.)
 High sugar syrups and toppings
 Deep fried products of any kind
 Chocolate (bars or candy)
 Tea, coffee, decaffeinated coffee
POLICY 711
Page 9 of 9
The following food options can be considered for vending machines and canteens. Specific food items must meet the criteria
for maximum or moderate nutritional value for that particular food category. This list is not exhaustive and each item
should be evaluated based on fat, sugar and sodium content. If you have questions or require further information, please contact
your local Public Health Nutritionist.
OPTIONS FOR SCHOOL CANTEENS AND VENDING MACHINES3


















3
100% fruit juice
100% fruit snacks/leathers/bars or fruit and veggie bars
Baked rice chips
Baked tortilla chips
Bottled water
Canned fruit, in 100% fruit juice
Cereal bars
Cereal
Cereal snack mix
Cheese strings / portions
Crackers
Granola/trail mix bars
Date, raspberry or fig cookies
Dried fruit
Fresh fruit
Fruit bowls
Fruit sauces – unsweetened (tube or container)
100 % pure juice boxes (not fruit drinks, beverages or
punches)

















Low fat, whole grain muffins
Milk – 2% MF or less, white or flavoured
Nuts and seeds (peanuts, sunflowers, pumpkin seeds,
almonds, cashews, etc.) (where allergies permit)
Pita puffs / pita minis
Popcorn
Homemade pudding
Raisins
Raw vegetables and dip
Rice cakes
Rice crispy squares
Salsa portion cups
Sliced apples
Soy beverage
Trail mix – a combination of dried cereal (see healthy
cereals criteria above), dried fruit, nuts and seeds)
Vegetable juice
Whole grain bread, bagels, muffins and rolls
Yogurt – tubs, tubes or yogurt drink
Source: Adapted from Options for School Canteens and Vending, Department of Health and Wellness, March 2005